Grade 7 Agriculture – Preparation of animal products Quiz

Pasteurization is the process of heating milk to a specific temperature to kill harmful bacteria without affecting the taste or nutritional value.

Whey is a by-product of cheese and yogurt production, containing proteins and other nutrients.

Smoking meat helps to reduce spoilage by inhibiting the growth of harmful bacteria and fungi.

Gelatin is made from the collagen found in animal bones, which is extracted through a process of boiling and drying.

Salting is a traditional method of meat preservation that involves coating the meat in salt to draw out moisture and inhibit bacterial growth.

Freezing eggs can cause the texture to change and can lead to potential quality issues, making it a less common method of preservation compared to pickling, drying, and fermenting.

Rendering animal fat involves melting and separating animal tissue to extract the fat, which reduces waste by using all parts of the animal for various products.

Fermentation is a process that involves beneficial bacteria or yeast converting sugars in milk into acids or alcohol, resulting in the production of cheese, yogurt, and other dairy products.

Clarification is the process of separating cream from milk by allowing it to settle, creating a distinct layer that can be skimmed off for further processing.

Ghee is a type of clarified butter that is made by simmering butter to separate the milk solids, resulting in a rich and flavorful product that is lactose-free.

Milk is commonly used for making ghee in Kenya by heating butter to separate the fat from other components.

Sheep are the primary source of wool used in Kenya for textile production as they have thick and warm fleece that can be sheared and processed into wool.

Fish is a rich source of protein for human consumption in Kenya as it is a staple food for many communities living near water bodies.

Goats are commonly used in Kenya for making leather products due to the quality and durability of their hide.

Beeswax, a product of bees, is commonly used in Kenya for making soaps and cosmetics due to its moisturizing properties.

Honey is commonly used in Kenya for making traditional medicine and supplements due to its various health benefits.

Beeswax is commonly used in Kenya for making candles due to its clean-burning and long-lasting properties.

Poultry manure is commonly used in Kenya for making fertilizers and animal feed as it is rich in nutrients essential for plant growth and animal nutrition.

Honey is commonly used in Kenya for making traditional sweets and desserts due to its natural sweetness and flavor.

Goat skin is commonly used in Kenya for making traditional musical instruments such as drums due to its durability and resonance properties.

Sun drying is a method commonly used in rural areas to preserve animal products such as meat and fish by exposing them to the sun for dehydration.

Curdling is a traditional method of preserving milk products, where milk is allowed to naturally ferment and separate into curds and whey, prolonging its shelf life.

Salting is a method of preservation that involves treating animal products such as meat and fish with salt, which helps inhibit the growth of bacteria and prolongs their shelf life.

Smoking is a method of preservation where animal products such as meat and fish are exposed to smoke from burning wood, which not only adds flavor but also acts as a preservative by inhibiting bacterial growth.

Pasteurization is a process where animal products such as milk are heated to a specific temperature to kill harmful bacteria while still retaining some of its nutritional value.

Pickling is a method of preservation where animal products are submerged in a solution of vinegar or brine, which helps increase their shelf life by creating an acidic environment that inhibits bacterial growth.

Canning is a method of preservation where animal products are sealed in airtight containers and heated to kill microorganisms, extending their shelf life by creating a sterile environment.

Curing is a preservation method where animal products such as meat are soaked in a solution of sugar, salt, and sometimes nitrites, which not only preserves them but also enhances their flavor and texture.

Fermentation is a preservation method where animal products are allowed to naturally ferment, producing lactic acid that inhibits the growth of harmful bacteria and extends their shelf life.

Freezing is a common preservation method where animal products are stored at very low temperatures, slowing down the growth of bacteria and preserving their freshness and quality.